Slow-roasted spiced lamb shoulder | Women's Weekly Food

Ingredients

• 2 teaspoon fennel seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1/4 teaspoon chilli powder
• 1 1/2 teaspoon sea salt flakes
• 2 tablespoon olive oil
• 1.2 kilogram lamb shoulder, with shank intact
• 2 clove garlic, sliced thinly
• 8 (200g) shallots
• 375 gram baby carrots, trimmed
• 1 cup (250ml) boiling water